Beverage
Yellow Caturra
C tier
Yellow Caturra is a natural colour mutation of the compact Caturra cultivar of Coffea arabica, producing ripe yellow cherries instead of red. Like red Caturra it stems from Bourbon genetics selected for short stature, dense planting, and early production, while the yellow form is especially associated with Brazilian and Central American specialty lots. In the cup Yellow Caturra often shows bright acidity, clean sweetness, and medium body with citrus, stone fruit, or light caramel notes when carefully processed. Yields and quality respond strongly to nutrition and altitude; the variety remains susceptible to coffee leaf rust and requires attentive agronomy despite its compact growth habit.
Also known as: Caturra Amarelo, Yellow Caturra, Caturra Amarillo, Yellow Caturra
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Caturra itself was identified in Minas Gerais as a compact natural mutation of Bourbon, founding the line from which yellow forms later appeared.
Yellow-fruited Caturra plants were selected and multiplied on Brazilian research stations and farms for denser plantings.
Yellow Caturra spread through Central American breeding and nursery programmes alongside red Caturra.
Specialty buyers began distinguishing Yellow Caturra lots for clarity and fruit-forward cup profiles at altitude.
Single-variety Yellow Caturra offerings became common on microlot menus in Brazil, Colombia, and Central America.